Ingredients

• 50ml/2fl oz olive oil
• 25g/1oz fresh basil leaves
• 2 garlic cloves
• 1 tbsp sesame seeds
• salt and freshly ground black pepper
• 150g/5½oz pasta of your choice
• cooked according to packet instructions
• 1 tbsp olive oil
• 1 shallot
• sliced
• 50ml/2fl oz white wine
• 200g/7oz fresh mussels in their shells
• beards removed
• 50g/1¾oz blue cheese
• salt and freshly ground black pepper

Directions

• Preheat the grill to its highest setting.
• To make the pesto pasta
• place the oil
• fresh basil
• garlic cloves and sesame seeds into food processor. Season
• to taste
• with salt and freshly ground black pepper and blend to a smooth consistency.
• Place the pesto into a large bowl
• add the cooked pasta and toss together to coat.
• For the mussels
• heat the olive oil in a lidded saucepan over a medium heat. Add the garlic and shallots and sauté for two minutes
• until softened.
• Add the mussels and white wine
• stir well and place the lid on. Allow the mussels to steam for 3-4 minutes
• then remove the lid and check that all the mussels are cooked and have opened. Discard any that have not opened.
• Select 10 large mussels
• open them up and discard the empty half of the shell. Place the mussels on a baking tray
• crumble over the blue cheese
• season with salt and freshly ground black pepper and place under the grill for two minutes
• until the cheese has melted.
• To serve
• place the pasta in the centre of a warm plate and arrange the mussels around in their shells.